Ingredients

  • 2 tablespoons canola oil
  • 3 garlic cloves
  • Kosher salt
  • Freshly ground pepper
  • 2 1 1/4-pound, bone-in rib eye steaks
  • 1 rosemary sprig
  • 4 thyme sprigs
  • 4 tablespoons unsalted butter

Ready In 70 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Season the rib eye steaks all over with salt and freshly ground pepper.
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Step 2

  • Let the meat stand at room temperature for 30 minutes.
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  • Length: 30 minutes

Step 3

  • In a large cast-iron skillet, heat the canola oil until shimmering.
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Step 4

  • Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.
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  • Length: 10 minutes

Step 5

  • Transfer the steaks to a cutting board and let rest for 10 minutes.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 6

  • Cut the steaks off the bone, then slice the meat across the grain and serve.
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